It’s hard to beat pairing Spanish olives with one of this country’s incredible Sherries. For this dish, which combines olives with Manchego cheese, try a nutty and toasted Oloroso, with its complex aromas and lingering, dry finish.
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Gordal Olives and Manchego Cheese Balls
Preparation
Preheat oven 180ºC/350ºF. Pat olives dry with kitchen paper. Place Manchego cheese, butter and flour with a pinch of salt and pimentón in a food processor; pulse until smooth pastry forms. Divide pastry into 12 equal-sized pieces. With floured hands, press 1 piece of pastry around each olive to enclose completely. Roll pastry-wrapped olives between palms of your hands to make smooth, olive shapes. Place in an oiled baking sheet. Refrigerate until firm, about 30 minutes. Brush pastry with a beaten egg yolk mixed with a tbsp of water. Sprinkle with seeds. Bake during 20 minutes or until golden. Cool on a wire rack. Serve warm or at room temperature.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 392
Energy (kJ): 1,639
Protein (g): 10.76
Fat (g): 26.38
Carbohydrates (g): 26.89
Fibre (g): 1.78
Phosphorus (mg) : 215.08
Vitamina A (µg) : 297.76
Vitamin B12 (µg) : 1.46
Information provided by: The Spanish Nutrition Foundation (FEN)
45 minutes (+ chilling time)
- 12 pitted large green Gordal olives
- 60 gr PDO Manchego cheese, grated
- 60 gr cold butter, diced
- 100 gr plain flour
- A pinch of salt
- A pinch of Pimentón de La Vera
- 1 egg yolk
- 0.5 tsp poppy seeds
- Water
- 12 pitted large green Gordal olives
- 2.116 oz PDO Manchego cheese, grated
- 2.116 oz cold butter, diced
- 3.527 oz plain flour
- A pinch of salt
- A pinch of Pimentón de La Vera
- 1 egg yolk
- 0.5 tsp poppy seeds
- Water
- 12 pitted large green Gordal olives
- 0.306 cup PDO Manchego cheese, grated
- 0.306 cup cold butter, diced
- 0.49 cup plain flour
- A pinch of salt
- A pinch of Pimentón de La Vera
- 1 egg yolk
- 0.5 tsp poppy seeds
- Water
Wine match